FRENCH DISHES Archives : Ooh La Loire

ALIGOT

By Sheila Wilton
January 27, 2025
No Comments

A speciality of Auvergne in south-west France, where it’s claimed it was created by the monks of Aubrac to serve hungry pilgrims on their way to Compostela, aligot – … Continue Reading →

CHICKEN FRICASSEE

By Sheila Wilton
October 28, 2024
No Comments

Fricassée comes from the French words frire (to fry) and casser (to break into pieces). Sometimes, chicken fricassée is called poulet á la crème, a similar creamy chicken dish. Both … Continue Reading →

MOTHER POULARD OMELETTE

By Sheila Wilton
February 27, 2023
No Comments

The mother Poulard omelette is a traditional culinary specialty emblematic of Norman cuisine served in her restraunt in Mont-Saint-Michel. It based on a souffle omelette with fresh eggs and salted … Continue Reading →

CASSOULET

By Sheila Wilton
January 30, 2023
No Comments

Raymond Blanc’s cassoulet is rich and warming. This classic French casserole sees confit duck, white beans, pork and sausages slowly cooked in a flavourful sauce INGREDIENTS Serve 4 – … Continue Reading →

A CLASSIC FRENCH CARROT SALAD

By Sheila Wilton
August 29, 2022
No Comments

One bite of this parsley-specked carrots salad doused with lemon Dijon vinaigrette and you’ll know why it’s standard fare in every French bistro, and market. The salad is not only … Continue Reading →

WARM GOATS WITH CREAM AND WALNUTS (chèvre chaud à la crème )

By Sheila Wilton
August 29, 2022
No Comments

We love having people for dinner, but when we prepare a starter, we like to keep things incredibly simple. This is just that. Easy Peasy. The tartness of … Continue Reading →

BEURRE BLANC

By Sheila Wilton
April 25, 2022
No Comments

Beurre blanc is a simple butter-based sauce that’s great with fish or seafood. It originated in the 1890s in Nantes, a city in western France close to the Atlantic coast … Continue Reading →

EASTER TRADITIONS IN FRANCE(Paques)

By Sheila Wilton
April 18, 2022
No Comments

Pâques: derives from the Latin “pascha”, meaning “Passover” In France children are told that church bells bring them their Easter eggs. In a sign of mourning, church bells fall silent … Continue Reading →

we RECOMMEND

DOMAINE DE SAINT-MAUR Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

Domaine Leduc Frouin Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.